Since initiating marine research as the Hayatomo Fishery Research Institute in 1920, shortly after its founding, Nissui's research and development efforts have delivered innovative outcomes that have contributed to the advancement of society and industry. Carrying forward the DNA of its founding philosophy, which emphasizes the importance of R&D, Nissui currently conducts research and development through four divisions, centered on the Central Research Laboratory as its core: the Product Research & Development Department, responsible for product development; the Technology Development Department, which develops new technologies; and the Food Function R&D Center, which studies food health and functionality.
Central Research Laboratory
Since its establishment in 1920, the Central Research Laboratory has been responsible for upholding one of Nissui's five basic management principles: "emphasis on quality and cost, research and development, and marketing," ensuring this policy carries forward into the future. As the core of the Nissui Group's R&D activities, the laboratory conducts global research efforts. It strives to swiftly integrate research outcomes into production sites and refine them into proprietary Nissui systems. The laboratory's mission is to "continuously refine technologies that utilize limited marine resources without waste." It conducts research in marine foods, aquaculture, and health fields.
Additionally, the Oita Marine Biological Technology Center was established as a facility for conducting research and development for Nissui's domestic and international aquaculture business. The center addresses a wide range of challenges from basic research on aquaculture to applied research aimed at commercialization.
Product Research & Development Department
The primary mission of this department is to "create new lifestyles and bring smiles to customers' faces" through the development of new processed food products, particularly frozen and shelf-stable foods.
The department promotes new product planning, ensures the safety of raw materials, and pursues an unrelenting quest for new materials and technologies to create valuable products. Guided by this commitment, the department actively advances research in formulation technologies, processing methods, and functionality studies to deliver the authentic taste and functional benefits of marine, agricultural, and livestock materials to customers without waste.
Technology Development Department
Established in 1996, the Technology Development Department consists of a Production Equipment Section at headquarters and a Technology Development Section at the Tokyo Innovation Center.
Its mission, as the technical cornerstone of Nissui and its group companies, is to improve productivity, enhance production functions, and pursue innovation through technological development. These efforts contribute to strengthening functionality and improving business profitability.
The department provides comprehensive support for production facility functions in the Food Products, Marine Products, and Fine Chemicals businesses both domestically and internationally. Additionally, it manages technical education to facilitate knowledge transfer and conducts surveys and improvement activities at production sites, aiming to maximize the full potential of Nissui and its group companies' production capabilities.
Food Function R&D Center
Established in 2006, the center operates at two locations: the headquarters and the Tokyo Innovation Center (TIC).
Its mission is to conduct research into the functional aspects of food related to health and nutrition, and develop technologies for health category foods.
The center has discovered new findings pertaining to EPA, DHA, and white-meat fish protein, developing these into health category products. Additionally, it conducts research, product development, and handles applications and notifications for Foods with Function Claims and other health function foods.
The center leads Nissui's health and nutrition-related businesses from the research domain, contributing to enhanced corporate value while advancing consumer health and welfare.